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Friday, December 24, 2010

Traditional Wassail - Don't Forget the Eggs!

In the "old" category of today's posts, we turn to Martyn Cornell, who offers several 19th-Century recipes for mulled ale concoctions. In one, preparation the proportions call for six pints ale along with a half pound of brown sugar--plus some sherry. Sounds tasty! (No, it doesn't.) There are others involving gin, oatmeal, and lots of spices. But the most intriguing is this, one of two employing eggs:

1 pint of strong, lightly hopped ale2 eggs3 tablespoons of sugarQuarter-teaspoon of nutmeg or ginger1 tablespoon of rum or brandy

Beat the eggs, sugar, spices and spirits together in a two and a half pint jug. Heat the ale in a two and a half pint saucepan almost to boiling. Pour the hot ale into the egg mixture from a great height (to prevent the egg curdling). Rapidly pour the now creamy liquid from the jug to the pan and back in a long stream several times. Serve.

Most look as though they have adequate info to actually construct, so if you're looking for an interesting beverage to serve on Christmas Eve, you might consider the very old school. What they lack in appeal they gain in authenticity.